Stuffed baked aubergines

Stuffed baked aubergines

By
From
Reza’s Indian Spice
Serves
3 as a starter or 4 as a side dish

Aubergines just lend themselves to a good stuffing! I make no apology at all for including two stuffed aubergine recipes in this book; they are stupendously delicious. This recipe uses a large aubergine, the slices stuffed in the centre. The filling can be made the day before. It makes an excellent starter on its own or, for a celebratory vegetarian spread, serve with Panchrattan Dal, and rice or any Indian breads.

For the stuffing

Ingredients

Quantity Ingredient
100g boiled potatoes, grated
100g grated paneer or crumbled ricotta cheese
2 teaspoons toasted sesame seeds
1 teaspoon chopped green chilli
1 teaspoon chilli powder
salt

For the sauce

Quantity Ingredient
40ml sunflower or vegetable oil
1 teaspoon black mustard seeds
1 sprig curry leaves
1 teaspoon chopped green chilli
1 teaspoon chilli powder
pinch asafoetida
200g chopped canned tomatoes
2 teaspoons caster sugar

For the aubergine rounds

Quantity Ingredient
1 large aubergine
1 teaspoon chilli powder
plain flour, to dust
vegetable oil, to shallow-fry
2 tablespoons chopped coriander leaves

Method

  1. First, make the stuffing. Mix together all the ingredients in a mixing bowl, adding salt to taste.
  2. Now to make the sauce. Heat the oil in a heavy-based saucepan until hot and add the mustard seeds. Just as they begin to pop and crackle, add the curry leaves, green chilli, chilli powder, asafoetida, tomatoes, sugar and salt to taste. Bring to the boil, reduce the heat and simmer to reduce the sauce to a thick consistency.
  3. Cut the aubergine into 2cm rounds and, with a sharp knife, remove and discard the pulp in the centre, forming a hollow ring. Toss the aubergine rings with some salt and the chilli powder and set aside in a colander for about 20 minutes, while you preheat the oven to 180°C.
  4. Stuff the aubergine rings tightly with the stuffing mixture, then dust evenly with the flour. Shallow-fry on both sides in the hot oil until they form a golden crust.
  5. Place the stuffed aubergine slices on a baking tray and top with the sauce. Bake in the hot oven for 10–20 minutes, until cooked and heated through.
  6. Serve sprinkled with the coriander, with a dollop of yogurt mixed with garlic and mint, and topped with ginger julienne, if you want to be posh about it!
Tags:
Indian
spice
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